| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
British |
Desserts |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Patty shells, homemade or frozen |
| 4 |
|
Egg white |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Vanilla |
| 1 |
c |
Fresh raspberries |
| 4 |
|
Scoops vanilla ice cream |
|
4 |
servings. |
INSTRUCTIONS
Over 90% of Canada's raspberies come from B.C.s Fraser Valley. Berry lovers
wait in anticipation until the month of July when the first succulent
berries make their appearance.
Bake patty shells in 450 F oven for 25 minutes. Cool. Whip egg whites
until foamy. Gradually beat in sugar and continue beating until stiff
meringue forms. Beat in vanilla. Place patty shells on baking sheet. Spoon
raspberries into bottom of patty shells; top with scoop of ice cream.
Spread meringue over, sealing well all around and mounding at top. Bake in
450 F oven about 3 minutes until lightly browned. Serve immediately. Makes
Origin: The Great Canadian CookBook, part one, British Columbia Shared by:
Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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